Homemade Ghee
Try this ghee recipe: for those who cannot tolerate dairy but do not want to give up a full-bodied butter flavor.
Ingredients
- 500 g butter (organic quality)
Instructions
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1.
Heat the butter in a pot over medium heat (level 2-3) until it melts slowly. Stir occasionally to prevent burning.
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2.
During heating, a white foam (milk solids) forms on the liquid butter. Skim off the foam with a tablespoon and discard it.
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3.
The liquid butter now consists only of water and fat. Continue simmering, monitoring the temperature. The butter must not burn. Meanwhile place a coffee filter in a kitchen sieve and prepare a clean jar.
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4.
When all the water has evaporated and the pot contents are golden‑yellow and clear, continuous stirring is necessary to prevent the fat from settling at the bottom. Remove the pot from heat, take the filter, and carefully pour the clear liquid fat through the filter into the jar.
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5.
Let the liquid ghee cool in the open jar for one to two hours before sealing. Ghee can also be stored at room temperature and lasts several weeks. It is suitable for sautéing and withstands high temperatures.
